portobello tacos

Insanely saucy and delicious portobello mushroom and butternut squash tacos. Hearty, healthy, and ready in less than 30 minutes. The perfect plant-based, gluten-free lunch or dinner

Saucy Portobello & Butternut Squash Tacos

butternut squash

Tbsp grape seed or melted coconut oil

sea salt, ground cinnamon, chili powder, and cumin

black beans ((drained,

Tbsp grape seed oil, avocado oil, or coconut oil

white onion

garlic, minced ((3 cloves yield ~1 1/2 Tbsp))

tomato sauce*

whole chipotle pepper

water

tsp each cumin + chili powder

coconut sugar ((or sub maple syrup))

mushrooms

small white or yellow corn tacos

Fresh chopped cilantro ((optional))

Fresh chopped red onion ((optional))

Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.&nbsp;

Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.

In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.

Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.

Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.

Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.

Add cooked butternut squash to a mixing bowl along with black beans and 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine and set aside.

Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.

Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh - especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week or in the freezer for 1 month (see notes for other uses).

Sheet-Pan, Chipotle Portobello Tacos - smoky, spicy and "meaty"  - these VEGAN tacos are sure to satisfy even the most diehard meat-lovers!  Make them in 30 minutes!

Vegan Tacos with Smoky Chipotle Portobellos 

extra large portobello mushrooms

red bell pepper

onion – optional

Chipotle

garlic

cumin

coriander

salt

Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.

Place all on a sheet-pan lined sheet pan &amp; Mix marinade ingredients together in a small bowl.

Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.  Roast 20 minutes or until portobellos are fork-tender.

While this is roasting, heat the beans any prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.

When ready to serve, warm the tortillas ( over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used)among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.

This was fabulous!  I made it exactly as described and even my meat loving husband was impressed.

Wow! So delicious! We made these last night and they were honestly our favorite meal of the year. Excellent. Highly Recommend! (+ Try that quick-pickled onions tip! I'd never pickled before and that recipe is so quick, easy and to die for - YUM!)

This was so simple and SO delicious. I recently decided to incorporate more vegan meals into my diet and have made some truly awful dishes from vegan cookbooks. Thank you for an amazing meal!

These were just so delicious!!  I made the pickled onions (added radishes), and green cilantro sauce to go with it.  It was a huge hit at my house.  Thank you so much!!  I've been so confused about eating vegan without having no options.  Your web site came at precisely the right moment.  I cannot wait to try so many of your recipes.  Thank you!!!

Very easy to make and very good.  Made my own refried black beans, but still great stuff

This is delicious! This is the first full vegan recipe my mother and I have ever eaten. We decided to try out a plant based diet because we both needed a serious change for health reasons. We are excited to try more of your recipes. We made the cilantro crema to go with the tacos and it was just as yummy! Thank you for your post. Your recipes are going to help us transition so much easier than we had originally thought.

My husband loved this one! He loves chipotle so I just went heavy with it and he approved. I made my own refried beans and fresh corn tortillas and it was a divine dinner.

Wow! Easy recipe, fresh ingredients, and complex flavors!

Thanks Sylvia!These are amazing, big on flavour and texture and yet easy to prepare. Yumm,yumm,we loved it...Also had some Mexican Slaw left over from the other day,that went well with these tacos, too.

This is my favourite new recipe! The tacos are delicious, with lots of fresh flavour and contrasting textures. Be sure to make the pickled onions - they add colour, flavour and crunch.

We had a vegan friend visit and I decided to try this recipe. Omg. Really a delicious surprise. Usually when I try vegan meals I feel kind of hungry afterwards but this was so tasty and filing I am totally going to make it again! Thank you.

I HAVE MADE THIS SO MANY TIMES. THE BEST FLAVOR EVER XOXOX 
YOU WILL NOT REGRET MAKING THIS FOR DINNER OR LUNCH !!!

Hello
Recipe looks yum! I'm not a fan of mushrooms. Can you suggest a replacement?

I have found your recipes delicious with layers of flavors. This is one (of many) that works so well working from home - on my lunch break I chop the veggies (10 mins) and make the marinade (5 min). Then at dinner time, its just bake, pull out some salsa, chop up the avocado and serve. I also love the spice level on your recipes and this one is no exception - more flavorful than most plant based recipes.

Absolutely delicious. I used the pickled onion recipe and the cilantro vegan creme sauce. This meal is a definite addition to my meal rotation.

I wanted to make this for lunch, so put it on a bed of cabbage instead of tortillas. My husband asked if we could have it every week!

If you haven’t made this yet make your list now and prepare it for your next dinner. Hubby said “If vegan tastes like this I could support it!” Winner winner vegan dinner!

Follow up post:

So I received my first shipment from Misfit Market which included portobello, shiitake and oyster mushrooms as well as 2 red and 2 orange bell peppers. The first thing that came to mind was to make a triple batch of the marinade from this recipe. Today I used a handful of the roasted gold in a frittata with some Kalamata olives! Oh my, my, my!  Thanks for sharing this recipe.

My parents and I are trying vegan for 30 days for health reasons. My dad is a little spoiled, as my mom is Italian and a chef. I found this recipe and my dad must have said 5 times "THIS is delicious!!! This is DE-licious." Suffice to say, it was delicious, we will be making it again. Thanks for this recipe! I didn't take any pictures because we dug right in, but it was beautiful and so colorful!

One of my favorites!  That's exactly how I started eating vegan--I started small.  I was doing VB6 (vegan before 6!)  Which is super easy to do with plant based butter.  Almond butter sandwiches for lunch or hummus and veggies.

https://content.jwplatform.com/videos/BihaZLEL.mp4

A Video on How to make Vegan Portobellos Tacos, made with sheet-pan roasted portobello mushrooms are full of flavor! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious!

Vegan Chipotle Portobello Tacos

Your taco night needs these vegan portobello mushroom tacos. They're filled with grilled portobello mushrooms, corn, peppers &amp; tons of flavor

Grilled Portobello Mushroom Tacos

Pompeian Organic Balsamic Vinegar

limes

chili powder

garlic powder

smoked paprika

black pepper

portobello mushroom caps

corn

bell peppers, sliced

black beans, drained and rinsed

red cabbage, thinly sliced

kimchi

jalapeño, thinly sliced

limes,

fresh cilantro, chopped

8-12 corn or flour tortillas

Preheat outdoor grill or a cast iron skillet

In a large bowl

or plastic bag, add balsamic vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.

Add portobello mushrooms

; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.

Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides. (If you don&#8217;t have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes.)

Place mushrooms on the grill

, or a skillet. Cook for 10-15 minutes, until browned.

Add black beans, cabbage, and kimchi to individual bowls

When the vegetables are fully cooked, remove from grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate.

Assemble your mushroom tacos

by placing a tortilla on a plate and adding mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro.

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The most viewed portobello tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine